While I was making the profiteroles, I kept some of the pastry back because I knew I wanted to make churros. Churros are Spanish desserts or donuts but rather than being round, they’re long and star-shaped and usually eaten with some chocolate sauce on the side. One of the best things ever invented if you ask me. These are mini churros. Mainly done so because I want to have a LOT of churros so I made them smaller, also small enough to just pop the whole thing into my mouth like Cheezels. I guess I also didn’t want to use my use wok to fry long churros so I made them small enough to fit into a pot.
I really hate it when you order churros and they stingily drizzle the chocolate sauce in thin stripes rather than serve the churros with chocolate sauce on the side to you in a cup or mug or whatever vessel….as long as there is enough sauce to dunk it into. So, which is why I prefer to make my own. I know for a fact that if they sell churros on the streets of Spain, they would pipe a generous amount of chocolate sauce right inside the churros itself.
Making these gems also gave me a chance to finally use this fancy vanilla sugar given by my friend when she was travelling in Scotland. It is packaged in this quirky science test tube with a cork. It’s totally dark in colour with Tahitensis vanilla beans from Papua New Guinea. This vanilla sugar is under the Iain Burnett of The Highland Chocolatier line of products. I don’t think I need to mention that it smells absolutely divine and I only used just a pinch on these churros and already you can see dark specks of vanilla on them. What a treat indeed!!
Needless to say, they don’t last very long once served. I can’t take coffee at the moment so I settled for a glass of warm milk. But trust me…this is such a special tea time treat and once they’re gone, you’ll wish there were more.
Oil for deep frying
A pinch of vanilla beans/ vanilla sugar (optional)
1/2 cup fine sugar/ or use icing sugar for dusting
A pinch of ground cinnamon
Refer to recipe here.
Do steps 1 – 8
Refer to recipe here
1. Do everything to make the choux pastry excatly stated in the recipe for profiteroles (steps 1 – 8).
2. Heat a pot with oil till frying temp. While that is going on, have a tray ready with the fine sugar, vanilla beans and ground cinnamon. Mix thoroughly.
3. Pipe the pastry over the hot oil and cut with scissors as the pastry comes out. You can make them mini or longer if you like.
4. They take only a while to fry so as soon as they float to the top and the colour looks browned and golden, dish it out and drain on paper towels.
5. While they’e still hot, dump the churros into the vanilla-sugar-cinnamon mix and toss to coat.
6. Eat while they’re still warm dipped in chocolate sauce with a cup of hot beverage!
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